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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Banana Cupcakes Recipe

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This recipe for Cherry Banana Cupcakes, by , is from Margaret's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter, softened
1/4 cup sugar
2 tablespoons beaten egg
1/4 cup mashed ripe banana
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon plus 1/8 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons chopped maraschino cherries, well drained
2 tablespoons chopped walnuts

Directions:
Directions:
In a small bowl, cream butter and sugar until smooth. Add egg; mix well. Beat in the banana, buttermilk and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture just until moistened. Fold in cherries.

Fill paper-lined muffin cups three-fourths full. Sprinkle with walnuts. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
5 cupcakes
Preparation Time:
Preparation Time:
Prep: 15 min. Bake: 20 min.

 

 

 

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